Effortless Baked Pumpkin Pudding (Printable Version)

A creamy, warm pumpkin pudding infused with autumn spices, baked and set for a cozy treat.

# What You Need:

→ Wet Ingredients

01 - 1 can (15 oz) pure pumpkin puree
02 - 1 cup whole milk
03 - 2 large eggs
04 - 1/2 cup heavy cream
05 - 1/2 cup packed light brown sugar
06 - 1/4 cup granulated sugar
07 - 1 tsp vanilla extract

→ Dry Ingredients

08 - 2 1/2 tsp pumpkin pie spice
09 - 1/4 tsp ground cinnamon
10 - 1/2 tsp fine sea salt

# How-To Steps:

01 - Preheat your oven to 350°F. Lightly grease a 2-quart baking dish or six 6-oz ramekins with cooking spray or butter.
02 - In a large mixing bowl, whisk together the pumpkin puree, whole milk, eggs, heavy cream, brown sugar, granulated sugar, and vanilla extract until completely smooth and incorporated.
03 - Sprinkle in the pumpkin pie spice, ground cinnamon, and sea salt. Whisk vigorously until no streaks remain and the mixture is uniformly blended.
04 - Transfer the pudding batter into the greased baking dish, or divide evenly among the prepared ramekins if making individual portions.
05 - Place the baking dish or ramekins inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the pudding container, creating a gentle water bath.
06 - Bake for 40 to 45 minutes. The pudding is done when the edges are firm but the center still has a slight wobble when gently shaken—similar to custard or cheesecake.
07 - Remove from the oven and carefully lift the pudding dish out of the hot water bath. Allow to cool for at least 15 minutes before serving warm, or refrigerate for at least 2 hours to serve chilled.

# Helpful Tips:

01 -
  • The texture is impossibly smooth, somewhere between pudding and custard
  • It comes together in minutes but tastes like it took all day
  • The water bath technique ensures no cracking, just creamy perfection every time
02 -
  • The water bath is non-negotiable, it prevents the eggs from scrambling
  • Slightly underbaked is better than overbaked, residual heat finishes the job
  • Room temperature ingredients blend more smoothly, preventing a grainy texture
03 -
  • Make it a day ahead, the flavors deepen and the texture becomes even smoother
  • If using ramekins, run a knife around the edge before unmolding for clean edges
  • The jiggly center is not underbaked, it's exactly how it should be

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